This has been a family favorite before it was a necessity, and costs just a few dollars to make. Canned tomatoes, garlic, onions, carrots and red pepper all pull together to make a very soul-satisfying dish.
Grated cheddar cheese or crumbled cojita or queso fresco cheese
Lime wedges (to serve, optional)
Sliced scallions(optional)
Sour cream(optional)
Hot sauce or salsa(optional)
Instructions
Heat a large pot with the olive oil over medium heat. Add the onions and sauté until they are translucent and tender, about 5 minutes, then add the garlic, red pepper, and carrots until you can smell the garlic and the peppers and carrots start to become tender, about 2 minutes. Add the oregano, cumin, and chipotle puree or chili powder, and stir until everything becomes very fragrant, about 1 minute more.
Add the black beans, crushed tomatoes, tomato paste, water or vegetable broth, bay leaf, and salt and pepper. Simmer, uncovered, for 20 minutes, and taste to see what seasonings you want to add.
Serve over hot cooked rice, with guacamole, crumbled or grated cheese, a squeeze of lime, salsa, scallions, and sour cream as desired/accepted.
Notes
This is one of those recipes that is delicious hot off the presses, but even better one or two days after you first make it, because the flavors have a chance to meld and become one with the universe. As it sits in the fridge, it thickens. When you reheat it, or portions of it, you may want to add more water or broth to loosen it up.